Six-Ingredient Dinner: Stuffed Poblano Chiles with Mushroom Rice

Cooked up on September 19, 2011

Filed under: CSA, dinner, garden, six ingredients or less, uses for leftovers, vegetarian

Find more like: , , ,

A more accurate title would have been “Stuffed Poblano Chiles with Mushroom Rice, Mozzarella, and Homemade Tomato Sauce” but that’s getting a little wordy… This is an awesome weeknight dinner. You just have to plan the time to make rice, or have it ahead of time. Actually, this would be a great use for leftover rice.



You can also ad-lib a lot with this recipe. You can stuff tomatoes or regular bell peppers. When it comes to the stuffing, you can substitute orzo or couscous or even quinoa for the rice. You can put whatever you want in the rice, too.

Here’s what we did for two people:

  • Four poblano chiles
  • Cooked brown rice
  • Half a white onion
  • 3 or 4 Crimini mushrooms
  • 3 or 4 fresh tomatoes
  • A couple of fresh cloves of garlic

You’ll want to chop everything into pretty small pieces since you’re stuffing them. Start by prepping the ingredients to go in the rice and sauteeing them. Start with the onions and progress to the less dense things.

Add your rice to the skillet of veggies and fillings. You aren’t really cooking it here, you’re just warming it up and coating it with the flavorful oils your diced veggies have been cooking in.

Fill the peppers with the rice and veggie mixture and place them in a baking dish covered in foil (there will be melted cheese). Try to place them so the rice doesn’t fall out very much, then top with a sprinkle of mozzarella.

Place in a 350 degree oven for 10-15 minutes. In the meantime, make this simple but delicious tomato sauce: Chop up 3-4 tomatoes into pretty small pieces and put it all into a skillet along with salt, pepper and garlic.

Heat and stir so the tomatoes break down and start to boil. The water will evaporate, leaving you with a thick sauce.

When the cheese on the peppers is melted, take them out and give each a healthy spoonful of tomato sauce.

So delicious. And really, a super-healthy, frugal, and low calorie dinner.

1 Comment »

  1. Yum. Gonna try this one!

    Comment by Kimberly — September 19, 2011 @ 7:51 am

RSS feed for comments on this post. TrackBack URL

Leave a comment

Garden recipes you may enjoy:

Tomato, Peach & Burrata Salad | PDXfoodlove

Simplest Tomato & Burrata Salad

Tomatoes and burrata.... what more do we need in life? Maybe some rose.

Zucchini Walnut Bread | PDXfoodlove

Zucchini Bread with Walnuts

If you aren't growing your own zucchini, you can get them for about 75 cents right now, because they're so plentiful! Time to bake!

Charred Corn Cold Ramen Salad | PDXfoodlove

Cold Charred Corn & Sesame Ramen Salad

Guys… it’s hot. I do NOT want to turn on the oven this week. I’m glad it’s finally here – come on tomatoes!! – but it definitely changes how we go about making dinner. Lordy, we have had a lot of green salads this week. But we have also really been getting into the cold […]